No Bake Rainbow Pie Recipes
NO BAKE RAINBOW PIE RECIPE
A generous amount of marshmallows, sweet pineapples, lemon juice, and crumbly graham crust make up this 10-minute easy, no bake rainbow pie.
Provided by Gina Price
Categories Pies & Pastries
Time 4h10m
Yield 8
Number Of Ingredients 7
Steps:
- In a bowl, whisk together the condensed milk and lemon juice.
- Fold in the pineapple, whipped topping, and mini marshmallows.
- Heap the filling into the pie crust and refrigerate for about 4 hours or overnight.
- Serve chilled, and enjoy!
Nutrition Facts : Carbohydrate 75.04g, Cholesterol 30.05mg, Fat 13.67g, Fiber 0.69g, Protein 7.58g, SaturatedFat 6.13g, ServingSize 8.00, Sodium 217.06mg, Sugar 0.00, UnsaturatedFat 6.11g
NO BAKE RAINBOW PIE
I'm a huge fan of no bake desserts and even more so when those desserts take just FIVE MINUTES to make!
Provided by Holly Nilsson
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- In a bowl, whisk together condensed milk and lemon juice.
- Fold in remaining ingredients. Heap filling into the pie crust and refrgerate 4 hours or overnight.
Nutrition Facts : Calories 231 kcal, Carbohydrate 42 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Sodium 125 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
NO-BAKE RAINBOW PIE RECIPE - (4.1/5)
Provided by carmen-2
Number Of Ingredients 7
Steps:
- In a bowl, whisk together condensed milk and lemon juice. Fold in remaining ingredients. Heap filling into the pie crust and refrigerate for at least 4 hours or overnight.
NO-BAKE BLUEBERRY LEMON PIE
Provided by Michael Symon : Food Network
Categories dessert
Time 4h55m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
- Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
- Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
- In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.
NO-BAKE RASPBERRY PIE
To this day, Jan's raspberry pie is my favorite thing about summer! This no-bake treat always brings back memories of going out and picking raspberries for the pie!
Provided by Jan Nelson
Categories No-Bake Pies
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Bring crushed raspberries and water to a simmer in a saucepan. Simmer for 2 to 3 minutes. Strain and return 1 cup liquid to the pan.
- Whisk sugar, cornstarch, and salt together in a small bowl. Add to the 1 cup liquid, whisking to combine. Bring to a boil over medium heat and cook, whisking constantly, until thick and clear, about 1 minute. Remove from heat and cool slightly, 10 to 15 minutes. Stir in lemon juice.
- Heap fresh raspberries into pie shell. Pour glaze over top. Chill until set, 1 to 2 hours.
Nutrition Facts : Calories 227 calories, Carbohydrate 44.5 g, Fat 5.6 g, Fiber 5.4 g, Protein 1.4 g, SaturatedFat 1.7 g, Sodium 139.2 mg, Sugar 29.3 g
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